The chickpea is practically a staple in Middle Eastern cooking. It most commonly used in hummus
, a popular Middle Eastern dip, and falafel
, where it is ground and shaped into balls. Chickpeas can also be used in salads, or by themselves as a snack. Another great use for chickpeas is to put them in a soup, as in this fabulous chickpea soup that is common to many countries in the Middle East. This soup is delicious eaten alone or alongside a salad and pita bread.
- 2 cups dried chickpeas
- 8 cups water
- 1 large onion, chopped
- 1 large potato, diced into 1/2 inch pieces
- 3/4 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 3/4 cup vegetable broth
In a large bowl, cover chickpeas with water and let soak for approximately 10 hours. Drain and rinse well. Move chickpeas to a large pot and add 8 cups of water and onion. Bring to a boil and reduce heat. Let simmer, partially covered, until tender, approximately 1 hour.
Add potatoes, turmeric, cumin, black pepper, and vegetable broth and bring to boil. Reduce heat, cover and simmer for approximately 1 1/4 hours, stirring occasionally. Season to taste.